Hope everyone has a great holiday!
Anyone doing anything special with this year's bird? With wife and family in the restaurant biz, we do our dinner on Friday (after the fools return from a full day of Black Friday shopping).
Typically I brine and then Spatchcock the bird and do it on the Big Green Egg. This year, I'm considering using a new injection product specifically invented for competition bbq circles. It's great with chicken, and they say the same thing with turkey.
Love the spatchcock method with the shorter cook time though. Here is one I did a few weeks back.